Aji de Gallina: spicy Peruvian chicken stew

This recipe is all about making a little bit of food stretch a long way... if I make it using only one chicken breast, it still lasts me at least 4 days! It also works great with that chicken you froze to use later. Like many Peruvian dishes, it is served with both rice and boiled … Continue reading Aji de Gallina: spicy Peruvian chicken stew

Maple Pecan “knäck” (Swedish Christmas Toffee)

Christmas time in Sweden means a batch of homemade knäck or hard toffee. It is traditionally made with normal light syrup and almonds, but the use of maple syrup and pecans in this recipe makes it extra FODMAP-friendly (and delicious!). Please note: This is NOT a project to undertake with small children, as the boiling syrup gets … Continue reading Maple Pecan “knäck” (Swedish Christmas Toffee)

Pumpkin bread

Ended up using the last of my pumpkin puree on this awesome pumpkin bread with maple glaze... what an amazing color! All I did was take this super easy recipe and substitute the flour for gluten free flour... and add a few more spices (cinnamon, cardamum, cloves). Time to roast more pumpkins!